Fish filo dough

An elegant fish dinner from the deputy editor-in-chief of the Gastronom magazine, Marianna Orlinkova.

Ingredients

• 12 sheets of filo dough
• 500 g salmon fillet
• 120 g butter
• 1 small head of fennel
• 1 clove of garlic
• 1 bunch of parsley
• 1 small bunch of wild garlic or zest of half a lemon
• sea ​​salt, freshly ground black pepper
• melted butter

Directions

1. Peel the fennel from damaged leaves, rinse and cut very thinly. Fry the fennel in 1 tbsp. l. melted butter, over medium heat, stirring occasionally, until soft, 7-10 minutes. Remove from heat, cool.
2. Cut the salmon into 12 pieces, pepper, sprinkle with chopped zest. Sprinkle a large baking dish or baking sheet with water, line with parchment, greasing it with ghee.
3. Soften butter at room temperature. Remove the stems from parsley and wild garlic. Finely chop the leaves (if you use garlic instead of wild garlic, chop it together with parsley). Mix herbs with oil, salt and pepper.
4. Melt the ghee (4-5 tbsp. L.). Put a filo sheet on the work surface, carefully coat it with oil with a culinary brush. Put a second on it and also miss it. In the same way, lay two more sheets, do not coat the top one. Cut the "puff" into 4 identical rectangles.
5. Place about a heaped teaspoon of green oil, some fennel and 1 slice of salmon on each rectangle. Close the dough with an "envelope" and transfer to the mold (or on a baking sheet) with the seam down. Grease the top with melted butter. Also make "envelopes" from the leftover dough, fennel and fish and butter.
6. Bake in an oven preheated to 180 ° C until golden brown, 12-15 minutes. Serve warm.